Quick Almond Cinnamon Rolls Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

Steps:

• Crumble yeast into a bowl.
• Melt butter, add milk and gently heat the mixture to 37°C
• Pour over yeast and mix until yeast has dissolved.
• Add cardamom, cinnamon, salt and sugar and stir; add about 200 ml of the flour and stir.
• Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.
• Sprinkle some flour on top and cover: let rise for about 1 hour.
• Preheat oven to 220°C.
• Lightly flour the baking board and turn the dough on it.
• Roll dough out to a ~30 x 40 cm rectangle.
• Spread the softened butter on the dough, sprinkle chopped almond paste, sugar and cinnamon over the butter.
• Roll the dough up tightly and cut into 4 cm slices. Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
• Brush rolls with beaten egg and sprinkle with slivered almonds and pearl sugar.
• Bake for 10-15 minutes. Cover the rolls while cooling.

Steps:

• Preheat oven to 375ºF or temperature noted with crescent roll directions.
• Lightly grease a cookie sheet.
• Grate almond paste on large hole side of a box grater.
• Add almond paste, butter, sugar, cinnamon and flour to food processor.
• Mix until well blended.
• Unroll crescent dough.
• Divide each package into 4 rectangles.
• Pinch center seams together securing the rectangle shape.
• With a spatula, spread equal amounts of cinnamon almond filling over each rectangle.
• Starting at the short end of each rectangle, roll dough into a roll and pinch seam closed.
• Cut each roll into 3 equal pieces and slightly flatten with fingers.
• Place each piece, side by side, on baking sheet(4 rows across and 6 rows down).
• Bake 12-14 minutes or until golden brown.
• Cool on wire rack.
• While rolls are cooling, whisk powdered sugar with orange juice or milk mixed with almond extract.
• Spread onto cooled rolls and sprinkle with toasted almonds while icing is still wet.